1. Preheat oven to 425F. Line a baking sheet with tin foil. Drizzle chopped squash with avocado oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the “cheese” sauce in a pot on the stove top. Add avocado oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, dijon, garlic powder, onion powder, lemon, sea salt & pepper. Whisk over low heat until thickened, about 5-7 minutes or so.

3. Cook your pasta according to package directions.

4. In a blender, blend the sauce with 1 cup of roasted squash. Be sure to leave ventilation at the top of the blender when blending warm ingredients. Place a kitchen towel over the vent and hold gently with your hand, starting on low speed, working your way up to speed.

5. Add cooked, drained, and rinsed pasta back into the pot, along with “cheese” sauce & veggies. Serve warm.

Serves 4

Recipe modified from Oh She Glows

This recipe is vegan & gluten free and can be modified however you like.

You will have leftover Butternut Squash. It makes a great side or addition to a fresh salad.

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty.

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

SIMPLE PULLED PORK

INGREDIENTS

1 pork loin roast (or a full pork shoulder)

3 cups broth (veggie or bone)

sea salt and pepper

INSTRUCTIONS

Preheat oven to 275 degrees

Season roast with salt and pepper

In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)

Add liquid and cover.

Cook for 3 hours or until pork pulls apart.

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)

On this rainy day, we wanted a little comfort food for breakfast. WARNING: This recipe contains sugar. (gasp!) Sweet is one of the 6 tastes according to Ayurveda, an ancient medicinal practice. In the right dose, sweetness promotes happiness, contentment, calmness, cheerfulness and love. Are we saying eat sugar every day? No, of course not. Let's not overthink this too much, OK. As always use the best ingredients you can afford and find. This recipe is delicious with a cup of tea and a good book.

● Pit the avocados and put in the food processor.● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.● Pulse until well blended. It should be really smooth. ● Pour filling into pie crust and refrigerate until set, 20 min-overnight.